10th September 2026 – (Hong Kong) Madrid’s handcrafted Greek frozen yoghurt brand Myka has opened its first Asian flagship at 43, Wellington Street in Central, bringing a Mediterranean take on froyo that is rich in protein, lower in lactose and notably dense and creamy without being overly sweet. Founded in 2023 by Natalia Morales and Javier Ezquerro, the brand has rapidly expanded to nearly 300 locations worldwide, and the Hong Kong shop adheres to the group’s sourcing standards with key ingredients imported directly from origin. A central kitchen on site prepares the yoghurt and accompaniments fresh daily to maintain a silky texture and balanced tang.
Beyond the classic original flavour, monthly limited editions and seasonal fruit sorbets are planned, complemented by roughly 30 customisable toppings that range from hazelnut crunch and sea‑salt chocolate crisps to crushed pistachio, lower‑sugar nut pastries and small‑batch candied fruit. The owner highlights a “hidden” pairing for first‑time visitors: original froyo finished with extra‑virgin olive oil and a pinch of sea salt, a combination that lifts the yoghurt’s natural dairy notes and gentle acidity with aromatic fruitiness and a subtle savoury edge.
Prices are set at HK$58.9, HK$71.9 and HK$84.9 for small, medium and large portions respectively, aiming to appeal both to health‑minded gym‑goers and Central office crowds seeking a lighter afternoon treat. Myka Greek Frozen Yogurt is located at Shop D, G/F, Sun Lee Building, 43 Wellington Street, Central, and operates daily from 11.00am to 10.00pm. The flagship marks the brand’s formal Hong Kong debut with a public opening set for 11th September, reinforcing the city’s reputation as a gateway for global dessert concepts.